At the head of Moulins La Fayette de Magog is the couple formed by Nadir Martin and Aurélie Brugier, who are happy to share with you the French expertise that you are fond of. Nadir puts almost 20 years of restaurant experience at your service.
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The idea behind Crème Boulangerie Pâtisserie; avoid waste and give a second life to certain rejected materials. Whether it is spent grain, unsold bread flour, the idea is to transform and thus reintegrate and transform these materials into breads, pastries ...
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